Pasta Alla Norma
Nb persons: 0
Yield:
Preparation time:
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| Serves: Prep: 10min Cook: 20min Total: 30min | |
| 1 lb | cubed eggplant |
| 1 tbsp | olive oil |
| 3 cups | halved cherry tomatoes |
| 1 cup | chopped red onion |
| 3 cups | cooked whole wheat spaghetti, (8 oz dry) |
| 1/4 cup | torn fresh basil |
| 1/4 cup | parsley |
| 1/4 cup | shaved ricotta salata |
| DIRECTIONS Put 1 lb cubed eggplant on foil-lined baking sheet coated with olive oil spray. Broil 5" from heat, stirring, until golden brown and tender, about 8 minutes. Heat 1 Tbsp olive oil in large nonstick frying pan over medium-high heat. Add 3 cups halved cherry tomatoes and 1 cup chopped red onion. Cook until tomatoes are just wilted, about 3 minutes. Toss 3 cups cooked whole wheat spaghetti (8 oz dry) with eggplant and tomatoes. Serve topped with 1/4 cup each torn fresh basil and parsley and shaved ricotta salata. NUTRITIONAL FACTS PER SERVING CALORIES 314.5 CAL | |
| 6.7 G | FAT |
SATURATED FAT 1.9 G
SODIUM 101.4 MG
CARBOHYDRATES 56.2 G
TOTAL SUGARS 8.6 G
DIETARY FIBER 10.3 G
PROTEIN 13.3 G
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